garlic but black and tasty
No, it is not a special variety of garlic.
It is traditional garlic that has been fermented. Fermented garlic or black garlic.
Fermentation, without any additives, promotes the natural process of the reaction between amino acids and sugars present in the garlic, changing its color and structure and creating new delicate flavors and aromas.
The technique itself originates from the Far East – Japan, Korea, and Thailand.
The reaction of amino acids and sugars is a phenomenon that occurs in culinary arts during food preparation. It is called the Maillard reaction. Named after the French scientist Louis Camille Maillard. He was the first to describe this reaction in the early 20th century.
The Maillard reaction is very similar to the process of caramelization.
Benefits of black garlic
It has very strong antioxidant and antimicrobial properties.
It contributes to the normal function of the immune system and the elimination of toxins.
Easier on the stomach and digestion than fresh garlic.
It contributes to the normalization of LDL and HDL cholesterol levels.
It normalizes blood pressure.
Without an unpleasant and sharp smell, but with distinctive, and interesting taste.
It promotes the breakdown of fatty acids.
It improves insulin secretion and helps maintain blood glucose levels.
It cleanses blood vessels and helps maintain heart health.
Like raw garlic, it has anti-inflammatory properties.
It helps with allergies and respiratory issues.
It supports liver function.
It has a positive effect on memory and protects the nervous system.
How is Banatski black garlic made?
Banatski black garlic – fermented garlic is made from high-quality garlic grown in the fertile soil of Banat. Only quality bulbs that meet the requirements regarding natural cultivation methods, bulb size, and juiciness of the cloves are selected.
Traditional garlic is sorted and placed in a special machine. In it, without any additives, a precise combination of temperature, high humidity, and patience is applied over the course of several weeks.
The transformation from raw garlic to fermented garlic occurs within fermentation chamber, during a carefully controlled process gradually developed over years of experience, in order to optimize the flavors and texture.
How to use it?
Banatski black garlic – black garlic is used in two ways: eaten as a preventive measure for good health and used as an premium ingredient for various dishes.
It can be eaten on its own, and it can be used with cheeses, wines, appetizers, or dark chocolate.
It can be added to soups or sauces. It goes well with meat or fish, salads, or vegetable dishes, bruschetta, or pasta. It can be mashed, mixed with liquid, and made into a paste. It can be added to hummus, risotto, or various spreads and stews.
Its complex and delicate flavor offers a wide range of uses in culinary arts – in both savory dishes and desserts.
Its positive health effects make it ideal for consumption for preventive purposes and for detoxifying the body.